Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan

Total Page:16

File Type:pdf, Size:1020Kb

Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S. M. Hussein A. S. and Mark D. L. .. 57 - 72 Bio-Diversity Investigation of Leguminous Plants (Fabaceae) found in Ibadan South East Local Govt. of Oyo State. Hassan A. B., Rapheal O. and Bola Owodunni .. 73 - 83 Screening of cowpea wild relative for drought tolerance at seedling stage Aladele S. E., Olosunde A. A., Afolayan G., Okere A. U., Uthman T. K., Sjo A. K., Ojo A. O., and Olubiyi M. R. 84 - 92 Genetic Estimates and Phenotypic Diversity of some African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich) Harms) accessions Adewale B D., and Asonibare, I. B. .. .. 93 - 102 Response of African yam bean (Sphenostylis stenocarpa (Hochst ex. A. Rich) Harms) accessions to varied seed bed preparations. Adewale B. D and Saliu T. S. .. .. 103 - 109 Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 Page Numerical taxonomic studies on Sphenostylis stenocarpa (Hochst Ex. A Rich) Harms, Variants from South-east Nigeria Nnamani C. V. and Nwefuru M. S. .. .. 110 - 114 Preliminary evaluation of twenty accessions of kidney bean (Phaseolus vulgris L.) using selected agro-morphological traits Agbeleye, O. A., Majolagbe, O.J. and Anjorin, F. B... 115 - 122 SOIL FERTILITY AND AGRONOMY 123 Cajanus cajan (L.) Millsp: An Underexploited Multipurpose Grain Crop for Maximizing from Agroforestry Systems in Nigeria Nwogwugwu J. O. Olomola and Anicet .. 124 - 134 Effects of Lima Bean (Phaseolus lunatus) Production on some Enzymatic activities and Soil Biological Properties Ezaka E., Taiwo L. B., Uthman A.C.O. and Oyedele O. A. 135 - 142 Productivity of Lima ben (Ohaseolus lunatus I.) Cultivars as influenced by NPK fertilization and staking in Northern Guinea and Sudan Savannah Zone, Nigeria Nasidi, Y.A., Shebayan, J.A.Y., Ibrahim U. and Muhammad A. A. 143 -153 POST HARVEST AND UTILIZATION 154 Effect of soaking and frying on the physical, chemical and sensory proper- ties of lima beans snack Abiodun O.A., Ojo, A., Olosunde O. O, Okewuyi O.Y. and Nwosu C. .. .. 155 - 158 Post-harvest losses in bambara groundnut (Vigna subterranca (L.) Verdc.) seeds - a preliminary investigation. John Olayinka Atoyebi and Timothy Oluwafemi Ajiboye 159-162 Evaluation of selected lime bean products for consumer acceptability at Erin-Oke, Osun State, Nigeria Farinde E. O. Oyedokun M. O., Fasoyiro S. B. and Adebayo, A. K. .. .. 163 - 170 Microbial Evaluation of Stored Breakfast Meal Prepared from African Yam Beans (AYB) and Quality Protein Maize (QPM). Ejigbo Elizabeth Abimbola .. .. 171 - 176 Bambar groundnut production and utilization value chain in Ebonyi State Nwanchor K. and Okeke, G. C. .. .. 177 - 186 Physical Cyanide Contents and Functional Properties of African Yam Beans Accessions Ojo A., Abiodun O. A., Olosunde O. O., Amanyunose A.A. Ogundimu M. O. and Nwosu, C. .. .. 187 - 191 Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 Page Production of biscuits from two underutilized food crops in Nigeria Olanipekun O. T. .. .. .. 192 - 200 Determination of Ascorbic acid (vitamin C) content in sprouted brown African yam beans (Sphenostylis stenocrpa) Omenna E. G. and Amadife A. E. .. .. 201 - 206 African yam bean: a review of an unharnessed important source of protein for livestock feed Omodewu I. A. Boladuro B. A. and Harry B. J. .. 207 - 217 The Effects of Bambara groundnut (Vigna subterreanea) Diets on the Haematology and Serum Chemistry of Male Wistar Rats Soetan K. O., Ogheneruona O. and Akinsulie O. C. .. 218 - 222 Medicinal Properties of Some Selected Underutilized Legumes Soetan K. O. .. .. 223 - 236 Crop physiology Varietal response of pigeon pea (Cajanus cajan (I) millsp.) to compost application Ogunjinmi, S. O. Adejumo S. A, Adediran J. A., Togun, A. O. and Olunloyo, A. A. .. .. 237 - 243 Incidence and Severity of Leaf Spot Disease of Mungbean (Vigna radiata) and the Associated Fungl Pathogens Oduwaye O. F and Agbeleye O. A. .. 244 - 250 Incidence, Severity and Serological Detection of Potyvirus in Sprayed and Unsprayed Lima bean plants Kareem, K. T. and Agbeleye, O. A. .. 251 - 256 ECONOMICS AND EXTENSION 257 Economic Analysis of soybean production in Ibarapa zone of Oyo State, Nigeria. Rasaki, W. A., Olojede, M. O., Omotoso A. B. and Sulaimon, I.O. 258 - 267 Assessment of Information Channels for technology adoption among under utilised legumes’ frmers in Oke Ogun are of Oyo State Amusat, A. S. .. .. .. .. 268 - 274 COMMUNIQUE .. .. .. .. 275 - 277 Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 SOCIETY FOR UNDERUTILIZED LEGUMES CONFERENCE REGISTRATION 9TH – 11TH JULY, 2019 ·AYOOLA, O. T. Prof. (Mrs.), Institute of Agricultural Research and Training, Moor Plantation Ibadan. email:[email protected] Phone No. 08033180464 ·UTHMAN, A. C. O., Institute of Agricultural Research and Training, Moor Plantation Ibadan. email:douluru@outlook Phone No. 08097706113 ·ODUWOYE, O. F. Institute of Agricultural Research and Training, Moor Plantation Ibadan. email:[email protected] Phone No. 08097706113 ·NWOSU, D. J. NACGRAB email:for:[email protected] Phone No. 08034687117 ·OLADIMEJI, A. O. Dr., OSUSTECH email:oladitwo@osustech,edu,com Phone No. 08038625108 ·SOETAN, K. O. Dr., University of Ibadan email: [email protected] Phone No. 07017824679 ·ADENIYI COKER email:[email protected] Phone No. 08056646144 ·OWOLADE, O. F. Dr., Institute of Agricultural Research and Training, Moor Plantation Ibadan - Phone No. 08060244055 ·OGUNJIMI, SAMSON .O., Oyo State College of Agric. Tech. email:[email protected] Phone No. 08038174622 ·OLLA, NOAH. O, Oyo State College of Tech. email:[email protected] Phone No. 08030659348 ·ADEDIRAN, J. A. Prof., email:[email protected] Phone No. 08033546353 I Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 ·UDENSI,0. UGORJI, UNICAL email:[email protected] Phone No. 08030813667 ·IHUMA OGECHI, MOUA, Umudike Email:[email protected] Phone No. 07036962764 ·FARINDE ELAZABETH Dr. (Mrs.), Institute of Agricultural Research and Training, Moor plantation Ibadan. email:[email protected] Phone No. 08075454882 ·OLAYINKA BOLANLE, Institute of agricultural Research and Training, Moor Plantation Ibadan. email:[email protected] Phone No. 07030311083 ·ANJORIN, F. B. Dr. (Mrs.), Institute of Agricultural Research and Training, Moor Plantation Ibadan. Phone No. 08030701385 ·AGBELEYE, O. A., Institute of Agricultural research and Training, Moor Plantation Ibadan ·EJIGBO ELIZABETH. A., Institute of Agricultural research and Training, Moor Plantation Ibadan. email:[email protected] Phone No. 08036222247 ·AMINU A. MUHAMMED, IAR/ABU Zaria. email:[email protected] Phone No. ·NASIDI, YUSUF AHMED, IAR Samaru Zaria. email:[email protected] Phone No. 08061549870 ·PROF. OLUSEYI ADEBOYE AKINLOYE, Biochemistry Department FUNAAB, Ibadan.email:[email protected] ·OLANIPEKUN, O. TAIWO, Institute of Agricultural Research and Training, Moor Plantation Ibadan. email:[email protected] Phone No. 08060330688 ·RICHARD OGUSOLA, FUNAAB, Abeokuta. email:richardogunsola [email protected] Phone No. 08053531009 ·ADEBOYE , MOTUNRAYO F., University of Ibadan. email:[email protected] Phone No. 09055177820 ii Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 ADEYEMO, OLABISI J., University of Ibadan email:[email protected] Phone No. 07062669409 ·EZAKA EMMANUEL FUNNAB email:[email protected] TAIWO OMOTOLA, University of Ibadan email:[email protected] Phone No. 08033847092 ·AFOLARIN OLAMIDE, FUOYE Phone No. 08139488737 email:[email protected] ·SUGHNEN, ANGELA, ATBU, Bauchi email:[email protected] Phone No. 07059297871 ·JOHN O. ATOYEBI, NACGRAB email:[email protected] Phone No. 08033824752 ·LAWAL MUHAMMED, Bulyaminu Suleman Hadejo Jigawa State.
Recommended publications
  • Colombian/ Venezuelan Fusion Cuisine! Family-Run and Bursting with Rich Flavors, Sabores De Mi Tierra Is a Must Try!
    B U F F A L O W I T H O U T B O R D E R S C U L T U R A L I N F O R M A T I O N P A C K E T CUISINE SERVED BY: SABORES DE MI TIERRA The second night of our Buffalo Without Borders TO GO series will be served by Sabores De Mi Tierra! In a colorful space on Niagara street, it is the only restaurant in Buffalo to boast Colombian/ Venezuelan fusion cuisine! Family-run and bursting with rich flavors, Sabores De Mi Tierra is a must try! Sabores De Mi Tierra, which translates to "flavors of my land" in English, was re-opened under new ownership in 2019. Diana and Edgar reestablished the Colombian favorite on Niagara St. Diana is from Colombia and Edgar, her husband, is from Venezuela but grew up in Colombia, making their menu a fusion of the two cuisines. Sabores De Mi Tierra is the only Colombian restaurant in Buffalo and before it was opened our Colombian population had to go to NYC to find the cuisines of their homeland. This is why the pair was so excited to open their restaurant in Buffalo, Diana said, "We are the only ones to offer Colombian food like this in Buffalo, and I want the community to learn more about our cuisine because it is the best food, the richest in spice and flavor!" Besides an array of spices, their cuisine relies heavily on the flavors of sautéed peppers, onions, and garlic.
    [Show full text]
  • Basic Beanery
    344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes.
    [Show full text]
  • Appetizers Ceviches ​Salads – Ensaladas ​Sancochos – Soups
    Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 ​ Arepa con Queso – Corn patty with cheese. $4.40 ​ Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 ​ Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 ​ Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 ​ Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 ​ Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 ​ Maduros con Queso – Sweet plantains with cheese. $4.50 ​ Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 ​ Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 ​ Empanada – Our famous fried meat pie. $1.50 ​ Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 ​ Morcilla o Chicharron o Chorizo con arepa- $4.50 ​ ​ Ceviches Salads – Ensaladas ​ $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar ​ ​ Ceviche de Camaron- Shrimp in lemon juice. dressing. ​ Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed ​ ​ Coctel de Camarones – Shrimp cocktail mixed peppers. ​ with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, ​ mixed with pico de gallo, avocado, in special tomato juice. ​Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 ​ Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style.
    [Show full text]
  • APRIL 2021 Menu
    APRIL 2021 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Cinnamon Toast Blueberry Muffins AM Snack Milk Water Shepherds Pie Cheese Pizza Green Beans Seasoned Corn Lunch Diced Pears Juicy Sliced Peaches Milk Milk Vegetarian Meal: Veggie Pie Nacho Chips/Soft Tortilla & Cheese Dip PM Snack Spring Party & Egg Hunt Water 5 6 7 8 9 Biscuits & Gravy Waffles Apple Cinnamon Oatmeal Bagel & Cream Cheese Whole Grain Cereal AM Snack Water Water Water Water Milk Chicken & Rice Casserole Salisbury Steak & Gravy Egg and Cheese McMuffins Spaghetti Vegetarian Lasgna Seasoned Corn Mashed Potatoes Tator Tots Green Beans Lima Beans Lunch Diced Pears Juicy Pineapple Tidbits Juicy Sliced Peaches Applesauce Tropical Fruit Milk Milk Milk Milk Milk Vegetarian Meal: Cheesy Rice Vegetarian Meal: Veggie Patty Warm Cinnamon Rolls Orange Slices & Graham Crackers Cheerios & Raisins Applesauce & Vanilla Wafers Pizza Bagels PM Snack 100% Fruit Juice Water Water Water 100% Fruit Juice 12 13 14 15 16 French Toast Sticks Cheesy Tator Tots English Muffin W/ Grape Jelly Bananas & Yogurt Egg & Cheese Croissants AM Snack Water Water Water Water Water Chicken & Potato Bowl Juicy Cheese Burgers Mile High Taco Bean Pie Cheese Tortellini Mac & Cheese Seasoned Corn French Fries Lima Beans Green Beans Green Peas Lunch Sweet Pineapple Tidbits Juicy Sliced Peaches Tropical Fruit Diced Pears Sweet Pineapple Tidbits Milk Milk Milk Milk Milk Vegetarian Meal: Cheesy Potato Bowl Vegetarian Meal: Veggie Burger Sliced Cheese & Crackers Mozzarella Sticks W/ Marinara Trail Mix Sliced Apples
    [Show full text]
  • An Overview of Plant Resources and Their Economic Uses in Nigeria
    Global Advanced Research Journal of Agricultural Science (ISSN: 2315-5094) Vol. 4(2) pp. 042-067, February, 2015. Available online http://garj.org/garjas/index.htm Copyright © 2015 Global Advanced Research Journals Review An overview of plant resources and their economic uses in Nigeria *Kutama 1, A. S., 1Dangora, I. I., 1Aisha, W. 1Auyo, M. I., 2 Sharif, U. 3Umma, M, and 4Hassan, K. Y. 1Department of Biological Sciences, Federal University, Dutse. P.M.B 7156-Nigeria 2Department of Biological Sciences, College of Arts and Sciences, Kano 3Department of Biology, Kano University of Science &Technology , Wudil . 4 Department of Biology, Sa’adatu Rimi College of Education, Kano Accepted 17 February, 2015 Nigeria is an agrarian country blessed with almost uncountable number of plant species; in water, on land e.t.c. Plants are and remain the indispensable gift of nature given to mankind whose uses were discovered by man even before civilization. This paper reviews some important aspects of plants which include their origin, classification, morphology, as well as economic uses especially in the Nigerian context. It is pertinent therefore that students, researchers as well as readers who are interested in plants would find this paper very educative as it explore majority of plant species and their economic uses in Nigeria. Keyword: plant species, economic uses, taxonomy, morphology, Nigeria. INTRODUCTION Evolution of Plant Over 350 million years ago, the first living organism which mosses, hornworts and liverworts. The bryophytes which resembled a plant appeared. It was the blue - green algae represented the basal group in the evolutionary history of (Cyanophyceae) which lived in the sea and can still be plants may have set the stage for the colonization of the found in many water bodies today.
    [Show full text]
  • Evaluating the Agricultural, Historical, Nutritional, and Sustainable Uses of Pulse Grains and Legumes
    EVALUATING THE AGRICULTURAL, HISTORICAL, NUTRITIONAL, AND SUSTAINABLE USES OF PULSE GRAINS AND LEGUMES A THESIS SUBMITTED TO THE FACULTY OF UNIVERSITY OF MINNESOTA BY Stefanie Marie Havemeier IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE June 2018 ©Stefanie Marie Havemeier 2018 Acknowledgements First and foremost, I would like to extend my sincerest appreciation to my advisor, Dr. Joanne Slavin, for her guidance, trust, and support throughout my graduate degree. She is a role model to all, especially her graduate students, and her positive attitude brings life to any arduous task. I would undoubtedly not be where I am today if it were not for Dr. Slavin providing me with the opportunity to work alongside her. I would also like to thank my other advisory committee members: Dr. Dave Smith and Dr. Renee Korczak. Thank you, Dr. Dave Smith, for providing me with fundamental information that forms the basis of food science and always a good laugh in the classroom. Thank you, Dr. Korczak, for allowing me to work beside you as your teacher’s assistant, barreling through endless student emails together. I thank my lab mates, Alexis, Hannah, Jennifer, Julie, Justin, and Rylee, for providing guidance and advice and for always listening. I would not have been able to complete this journey without your constant support. To my parents, David and Jeane, I would like to thank you for your encouragement and unending support not only throughout this process but, throughout my entire life. To my sister, Stacie, thank you for listening to me talk, “about my beans,” endlessly.
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • 2006 Annual Recipe Index
    1 Cooking Light 2006 Annual Recipe Index You’ll find all 2006 recipes listed by their complete titles and sorted by category. The issue and page number follows, as well the recipe’s convenience category: quick-and-easy, make-ahead, or freezable. To view the recipe online, go to CookingLight.com appetizers Avocado-Tomatillo Dip with Cumin Prosciutto-Wrapped Figs Stuffed with Pita Chips J/F 126 ▲ Blue Cheese June 115 ● Avocado-Yogurt Dip with Cumin Oct 160 ▲ Provençal Deviled Eggs Mar 194 ▲ Baked Eggplant Dip Nov 126 Roasted Garlic and Potato Spread Dec 116 ▲ Beef Tenderloin Bruschetta with Roasted Garlic, Poblano, and Red Brown Butter Mar 142 Pepper Guacamole May 172 Bigilla Apr 174 ● Roasted Garlic, Tomato, and Basil Cacik Aug 169 ● ▲ Squares May 146 Cheese Crostini with Prosciutto J/F 136 ● Roasted Oysters with Prosciutto and Spinach Nov 128 ● Chicken and Black Bean Taquitos with Adobo Sour Cream Nov 234 ▲ ■ Roasted Tomatillo–Mango Salsa with Spiced Tortilla Chips Mar 192 ● ▲ Chipotle-Lime Crab Crisps Mar 182 ● ▲ Seared Shrimp Cocktail with Tropical Cinnamon-Sugar Popcorn Oct 161 Chipotle-Avocado Salsa May 178 Crab Cakes Apr 190 Shiitake Mushroom Rice Cakes Mar 224 ▲ ■ Crab Cakes with Chive Sauce Nov 238 Shredded Carrot–Ginger Pancakes with Edamame Dip May 114 ● ▲ Asian Dipping Sauce Apr 160 Edamame Dumplings Apr 128 ▲ Smoked Salmon Buckwheat Pinwheels June 166 Eggplant and Fig Caponata Sept 136 ▲ Smoked Salmon–Cardamom Spread July 108 ● ▲ Endive with Caramelized Pears and Blue Smoked Salmon Puffs July 108 ● Cheese Dec 88 Smoked Trout
    [Show full text]
  • A.B. Kadiri and J.D
    Nigerian Journal of Science Vol 48 (2014): 1-13 Anatomy of Timber Species of Nigeria *A.B. KADIRI AND J.D. OLOWOKUDEJO Department of Botany, University of Lagos, Akoka, Lagos Nigeria *Corresponding Author E-mail: [email protected], [email protected] Abstract Vessels, parenchyma and ray cells of eighteen woody plant species belonging to 14 families (8 Orders) in Nigeria were studied using light microscopy. Configuration of ray cells, vessel diameter, pitting pattern of the vessels and parenchyma position in relation to the vessel pores are useful taxonomically and they can be linked to the various uses of the woods. Multiseriate ray cells were common in the Order Gentianales e.g. Alstonia congensis, (Apocynaceae) and Mitragyna ciliata (Rubiaceae). Family Fabaceae e.g. Brachystegia eurycoma and Piptadeniastrum africanum have paratracheal parenchyma, absence of cell inclusions and solitary or clustered vessels in common. Order Lamiales e.g. Family Lamiaceae: Tectona grandis and Boraginaceae: Cordia millenii have homogenous ray cells and banded paratracheal parenchyma with no inclusions. These characters may contribute to understanding the incertae sedis situation surrounding appropriate placement of Boraginaceae in an Order. Cleistopholis patens (Annonaceae) and Pycnanthus angolensis (Myristicaeae) in the Order Magnoliales have scalariform vessels and multiseriate ray cells, usually with some inclusions. Order Malpighiales e.g. Anthostema aubryanum and Mallotus oppositifolus (Euphorbiaceae) and Lophira alata (Ochnaceae) have apo- or paratracheal parenchyma and also possess inclusions in the ray cells and vessels while absence of cell inclusions distinguishes the family Malvaceae (Ceiba petandra and Triplochiton scleroxylon) from Sterculiaceae (Mansonia altissima and Pterygota macrocarpa). Multiseriate and homogenous ray cells characterized the Order Myrtales e.g.
    [Show full text]
  • Diversity, Above-Ground Biomass, and Vegetation Patterns in a Tropical Dry Forest in Kimbi-Fungom National Park, Cameroon
    Heliyon 6 (2020) e03290 Contents lists available at ScienceDirect Heliyon journal homepage: www.cell.com/heliyon Research article Diversity, above-ground biomass, and vegetation patterns in a tropical dry forest in Kimbi-Fungom National Park, Cameroon Moses N. Sainge a,*, Felix Nchu b, A. Townsend Peterson c a Department of Environmental and Occupational Studies, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 8000, South Africa b Department of Horticultural Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, South Africa c Biodiversity Institute, University of Kansas, Lawrence, KS, 66045, USA ARTICLE INFO ABSTRACT Keywords: Research highlights: This study is one of few detailed analyses of plant diversity and vegetation patterns in African Ecological restoration dry forests. We established permanent plots to characterize plant diversity, above-ground biomass, and vegetation Flora patterns in a tropical dry forest in Kimbi-Fungom National Park, Cameroon. Our results contribute to long-term Environmental assessment monitoring, predictions, and management of dry forest ecosystems, which are often vulnerable to anthropogenic Environmental health pressures. Environmental impact assessment Dry forest Background and objectives: Considerable consensus exists regarding the importance of dry forests in species di- Bamenda highlands versity and carbon storage; however, the relationship between dry forest tree species composition, species rich- Kimbi-Fungom National Park ness, and carbon stock is not well established. Also, simple baseline data on plant diversity are scarce for many dry Carbon forest ecosystems. This study seeks to characterize floristic diversity, vegetation patterns, and tree diversity in Semi-deciduous permanent plots in a tropical dry forest in Northwestern Cameroon (Kimbi-Fungom National Park) for the first Tree composition time.
    [Show full text]
  • 6. Images and Identities
    6. Images and Identities Wilhelm Amann, Viviane Bourg, Paul Dell, Fabienne Lentz, Paul Di Felice, Sebastian Reddeker 6.1 IMAGES OF NATIONS AS ‘INTERDISCOURSES’. PRELIMINARY THEORETICAL REFLECTIONS ON THE RELATION OF ‘IMAGES AND IDENTITIES’: THE CASE OF LUXEMBOURG The common theoretical framework for the analysis of different manifestations of ‘images and identities’ in the socio-cultural region of Luxembourg is provided by the so-called interdiscourse analysis (Gerhard/Link/Parr 2004: 293-295). It is regarded as an advancement and modification of the discourse analysis developed by Michel Foucault and, as an applied discourse theory, its main aim is to establish a relationship between practice and empiricism. While the discourses analysed by Foucault were, to a great extent, about formations of positive knowledge and institutionalised sciences (law, medicine, human sciences etc.), the interdiscourse analysis is interested in discourse complexes which are precisely not limited by specialisation, but that embrace a more comprehensive field and can therefore be described as ‘interdiscursive’ (Parr 2009). The significance of such interdiscourses arises from the general tension between the increasing differentiation of modern knowledge and the growing disorientation of modern subjects. In this sense, ‘Luxembourg’ can be described as a highly complex entity made up of special forms of organisation, e.g. law, the economy, politics or also the health service. Here, each of these sectors, as a rule, develops very specified styles of discourse restricted to the respective field, with the result that communication about problems and important topics even between these sectors is seriously impeded and, more importantly, that the everyday world and the everyday knowledge of the subjects is hardly ever reached or affected.
    [Show full text]
  • FMCG Export Products
    SUNRISE ENTERPRISES Shop No.1B, Basement, Saidham, D-Wing, P.K. Road, Mulund (W), Mumbai 400080. India Tel No.: 022-25904105 Mob No.: +91-9833797933 Email: [email protected] WEBSITE: www.sunrisesuperstockist.com PRODUCT LIST BRITANNIA INDUSTRIES LTD 1 BRIT 50-50 BISCUIT 200G 51 BRIT G.DAY CHOCOCHIP 100G 2 BRIT 50-50 BISCUITS 38G 52 BRIT G.DAY CHOCOCHIP 37G 3 BRIT 50-50 MASKA CHASKA 120G 53 BRIT GD CHUNKIES60G 4 BRIT 50-50JEERA MSTI80 54 BRIT GD CHUNKS TRIPLE CHOCO60G 5 BRIT 50-50JEERAMSTI40 55 BRIT GD NUTS COOKIE600G 6 BRIT BOURBON 120G 56 BRIT GDAY WNDRFL BUT JEERA75G 7 BRIT BOURBON 300G 57 BRIT GDAY WNDRFL MIXD FRT75G 8 BRIT BOURBON 60G 58 BRIT GDDAY WNDRFUL BERIS NUTS 30G 9 BRIT BOURBON TREAT 150G 59 BRIT LITTLE HEARTS 20G 10 BRIT BROWN BREAD 400G-CP 60 BRIT LITTLE HEARTS 37G 11 BRIT DAILY FRESH BREAD 400G-LR 61 BRIT MARIE GOLD 120G 12 BRIT DOUBLE CHOCO MUFFILLS 32G 62 BRIT MARIE GOLD 250G 13 BRIT FRUIT CAKE 130GM 63 BRIT MARIE GOLD 43G 14 BRIT FRUIT CHUNK CAKE 25G 64 BRIT MARIE GOLD 89G 15 BRIT G DAY BTR 35G BS 65 BRIT MASKA CHASKA 50G 16 BRIT G DAY BUTTER 150 G FP 66 BRIT MILK BIKIS 200GM 17 BRIT G. DAY WNDRFLS BTR ALMND 75G 67 BRIT NUTRI CHOICE DIGESTIV150 18 BRIT GIFTING BOURBON TIN 600G 68 BRIT NUTRI CHOICE DIGESTIVE 250G 19 BRIT GIFTING DEUCE BOX 300G 69 BRIT NUTRI CHOICE OAT MEAL 150G 20 BRIT GIFTING GD DELIGHTS 700G 70 BRIT NUTRICHOIC DGST CMB 255G 21 BRIT GIFTING LITTLE HEARTS300G 71 BRIT PREMIUM BAKE SUJI TOAST 273G 22 BRIT GIFTING TREAT BOX 150G 72 BRIT PREMIUM BAKE SUJI TOAST 63G 23 BRIT GOOD DAY CASHEW 200 GM 73 BRIT PRIDE
    [Show full text]